contact us

Blog detailing how the use of food and lifestyle changes can help bring you health. Our family follows a Paleo style diet and recently Michele, a mom of 2 young boys, has been on an autoimmune paleo diet to help heal from Hashimoto's, Celiac disease, and adrenal fatigue. Join her as she describes methods for change and recipes to help you in your own journey for health.

Blog

My reasoning for posting the actual recipe here is two-fold. One, I want those interested in buying our grain-free recipe app to get a sample of what you'll find in the app. Two, I do not want to completely exclude those who do not have iPhones or iPads. We really do hope that we'll be able to convince one of our friends to do the Android version, but until that happens, I'll try to include you as best I can.

So on to the recipe.... I always look forward to spring and the fresh life it brings. One of my favorite plants is rhubarb. We ourselves have planted several rhubarb plants and for some reason they just never thrive. However, this year, one that we thought had completely left us last year came back! It's the size of my fist, so it won't be giving us anything worthwhile this year, but it gave us hope that someday we will be able to take cuttings from our very own plant.

This recipe is born of my desire to have more of a savory rhubarb dish and is something that looks gorgeous on your plate. The pickles also work well over a variety of proteins like fish or chicken. As in our app, the recipe is written in both US and Metric measurements.

Enjoy! - Michele

Turkey Burgers with
Quick Pickled Rhubarb

Prep time: 30 min
Total time: 4 hrs

Serves: 6

Egg-Free, Nut-Free,
Dairy-Free, Nightshade-Free

For the pickles:

½ lb (230 g) Rhubarb, diced

½ Onion,
diced

½ cup (120 mL) Apple Cider Vinegar

½ cup (120 mL) Water

¼ cup (60 mL) Honey

3 whole Cloves

½ tsp (2.25 mL) Peppercorns

1 tsp (5 mL) Mustard Seeds

½ tsp (2.25
mL) Dried Orange Peel

1 Star
Anise

For the burgers:

2 lb (900 g) Ground Turkey

1 bunch Beet
Greens or Spinach

½ Onion,
diced

1 Egg,
optional

2 tbs (30 mL) Coconut Oil

1 tbs (15 mL) Cumin

1 tbs (15 mL) Garlic Powder

1 tsp (5 mL) Ground Corriander

1 tsp (5 mL) Salt

1 tsp (5 mL) Ground Fenugreek

½ cup (20 g) Cilantro, finely chopped

Instructions:

1. Place all of the
pickle ingredients except the rhubarb and onion in a small saucepan. Heat over medium-high heat until boiling.

2. Place the
rhubarb and onions in a bowl or jar and the pour the boiling mixture over them. Cover with a
dish towel and let sit on your counter for 2-3 hours.

3. When ready to
make the burgers, preheat the grill to medium-high heat.

4. Heat the
coconut oil in a medium sized saute pan.

5. Add the onions
and saute until translucent.

6. Add the beet
greens/spinach and heat until wilted. Remove from heat and let cool slightly.

7. In a
small bowl, mix the cumin, garlic powder, coriander, salt, and fenugreek.

8. In a large
bowl, place the ground turkey, egg (if using), spice mix from above, and the onion mixture and mix
thoroughly.

9. Form into patties.

10. Grill patties for
approximately 6 minutes a side.

11. Drain the pickle
mixture with a slotted spoon or colander and remove the star anise.

12. Top each
burger patty with a few heaping spoonfuls of the rhubarb pickles and a pinch of cilantro.